Milk Proteins, 1st Edition

From Expression to Food

 
Milk Proteins, 1st Edition,Abby Thompson,Mike Boland,Harjinder Singh,ISBN9780123740397
 
 
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Thompson   &   Boland   &   Singh   

Academic Press

9780123740397 New edition

9780080920689 New edition

552

246 X 189

The only field-to-table book on milk proteins

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Key Features

*A fresh look at recent developments across the entire production chain -- from animal genetics to nutritional and nutrigenomic needs of the customer
*Up-to-date information from internationally-recognised authors from both academic and commercial resources

Description

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a uniquely comprehensive look at those developments and presents them in a one-source overview.

By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading.

Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike.

Readership

Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will find this information valuable to their work.

Abby Thompson

Affiliations and Expertise

Riddet Institute, Massey University, New Zealand

Mike Boland

Affiliations and Expertise

Riddet Institute, Massey University, Palmerston North, New Zealand

View additional works by Mike Boland

Harjinder Singh

Affiliations and Expertise

Riddet Institute, Massey University, Palmerston North, New Zealand

View additional works by Harjinder Singh

Milk Proteins, 1st Edition

Preface

Chapter 1

Milk-An Overview

Pat F. Fox

Chapter 2

The Comparative Genomics of Tammar Wallaby and Cape Fur Seal Lactation: Models to Examine Function of Milk Proteins

Kevin R. Nicholas, Julie A. Sharp, Matthew Digby, Christophe Lefevre, Sonia Mailer, Elie Khalil, Denijal Topcic

Chapter 3

Significance, Origin and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification

P.A. Sheehy, P. Williamson, Julie A. Sharp, K. Menzies, Christophe Lefevre, Matthew Digby, Kevin R. Nicholas, P.C. Wynn

Chapter 4

Post Translational Modifications of Caseins

John Holland

Chapter 5

Casein Micelle Structure and Stability

David Horne

Chapter 6

Structure and Stability of Whey Proteins

Patrick B. Edwards, Geoffrey B. Jameson, Lawrence K. Creamer

Chapter 7

High Pressure-induced Interactions Involving Whey Proteins

Hasmukh A. Patel and Lawrence K. Creamer

Chapter 8

The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions and Functional Properties of Milk

Skelte Anema

Chapter 9

Effect of Drying on Milk Proteins

Pierre Schuck

Chapter 10

Changes in Milk Proteins During Storage of Dry Powders

Kerianne Higgs and Mike Boland

Chapter 11

Interactions and Functionality of Milk Proteins in Food Emulsions

Harjinder Singh and Aiqian Ye

Chapter 12

Milk Protein-Polysaccharide Interactions

Kelvin K.T. Goh, Anwesha Sarkar, Harjinder Singh

Chapter 13

Interactions between Milk Proteins and Micronutrients

Therese Considine and John Flanagan

Chapter 14

Model Food Systems and Protein Functionality

W. James Harper

Chapter 15

Sensory Aspects of Dairy Proteins

Mary Ann Drake, R.E. Miracle, J.M. Wright

Chapter 16

Milk Protein Gels

John A. Lucey

Chapter 17

Nutritional and Functional Aspects of Dairy Proteins

Paul J. Moughan

Chapter 18

Milk Proteins: The Future

Mike Boland

 
 
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